Slow-Roasted Cherry Tomatoes Recipe

Slow-Roasted Cherry Tomatoes make a tasty side dish and are also great added as a topping for pasta for chicken. This easy recipe using just a few simple ingredients to add a ton of flavor to your meal.

Well, I must say that you have accomplished a feat. I will be purchasing this cookbook. Yes, before it was all…”oh wow…great recipe” . But now, for the first time I actually feel like this recipe speaks to me, personally. I love it. It’s simple, it’s natural, it’s beautiful and it’s versatile. Absolutely brilliant.

I’ve been thinking about harnessing this summer sun to do some slow roasting or sun drying outside. But I don’t have a roof apartment. I think I need to build something to keep the bugs out but let the moisture escape. Hmm…

Beautiful photos of this simple healthy dish. I love garlic and would add more too. Nice to know either roasting method results in the same lovely roasted tomatoes – some days, when I’m running around with the kids, a slow-roasted method might work well; other days when I’m in more of a hurry, your method would be perfect.

LOL, I love how you just surreptitiously shared the recipe with your audience in this post (well, there really was nothing much of a recipe, was there?). I gave this week’s roasted tomatoes a miss but will probably do it sometime in the near future because they sure look good on your pasta!

I made my leftovers into pasta earlier today for lunch. I love your higher temp/less time shortcut, although I see why Dorie would suggest roasting for almost three hours. I had to laugh at the garlic comment. 🙂

Ha! I love the garlic comment! I am always doubling my garlic. Well, except when my dad comes for dinner then I have to leave the garlic out because he doesn’t like garlic. It’s almost impossible for me to leave out the garlic. So painful!! Great photo’s and the recipe is super easy and looks delicious 🙂

You really make me wish I could eat tomatoes. The whole ones make me react for some reason. I wonder if they’re slow roasted like this if I could eat them. This looks so good. I may make this for my in-laws when they come for dinner next. Always a pleasure to stop by Kate. You always deliver.

My kids and I especially love tomatoes. These roasted tomatoes will be super popular. I actually have never roasted tomatoes before. It’s very “western” thing to roast meat and veggies that I need to try more (it’s easier for one). Thanks for your inspiration!

Hi Kate thanks I will have to try this..FYI: here’s on I adapted from Tupelo Honey Cafe when in NC for a quick visit it’s pretty good. (Oven-Roasted Tomatoes) 1/3 cup balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 teaspoon plus 1/8 teaspoon sea salt 1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper 12 Roma tomatoes, cut in half lengthwise 1/8 teaspoon dried thyme 1/8 teaspoon dried oregano 1/8 teaspoon rosemary (optional) Fresh thyme, rosemary or oregano leaves, for (optional) garnish Preheat the oven to 350 F Degrees. In a large bowl, whisk together the vinegar, olive oil, 1/2 teaspoon salt & pepper. Add the tomatoes to the mixture and toss gently until tomatoes are coated. Place a wire rack on top of a rimmed sheet pan (cookie sheet) and place the tomatoes cut side up on top of the wire rack, reserving the lemon vinaigrette mixture. In a small bowl combine the remaining 1/8 teaspoon of salt & pepper, thyme, and oregano. Sprinkle the herb mixture on top of the tomatoes and place the sheet pan in the oven for about 1 hour, or until just beginning to caramelized. Remove the pan from the oven and brush the tomatoes with the reserved vinaigrette, using a pastry brush. Continue to cook for about 30 minutes longer, or until lightly browned. Remove from the oven and cool to room temperature. Add optional garnish. Yields 24 tomato halves: 6 servings

Oh I love roasted tomatoes – and grape tomatoes are some of my favorite. I just used a heap of them in a chickpea salad last night. I’m with you – double the garlic please!!! I never measure when it comes to garlic, I just toss heaps of it in the recipes. 🙂 This dish looks divine (as Fancy Nancy would say – one of my little one’s fav’s)!

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!